Pork Belly burnt ends glazed with a sweet and spicy Firecracker Sauce.
pork belly cut into bites, smoked with a psicy seasoning and glazed with a sweet and spicy firecracker sauce.
Author:Malcom Reed
Ingredients
1 pork belly
1/4 cup yellow mustard
1/4 cup Killer Hogs Hot Rub
1 cup brown sugar
1/4 cup honey
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1/4 cup Killer Hogs Hot Sauce
1 Tablespoon Frank's Red Hot Seasoning
1/2 cup brown sugar
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1/2 cup Killer Hogs Hot Sauce
1 Tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
Firecracker Glaze:
Directions
Prepare pellet grill for indirect cooking at 275 degrees using hickory pellets.
Cut pork belly into cube size portions, coat with mustard, and season on all sides with Killer Hogs Hot Rub.
Spray a raised cooking rack with vegetable oil and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.
Place each piece of pork belly in a half-size aluminum pan and add brown sugar, honey, hot sauce, and Frank's Red Hot Seasoning.
Cover the pan with aluminum foil and place back on the pit for 1 hour.
Remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer to a small baking pan.
Glaze each piece with the Firecracker Glaze and place back on the pit for 2-3 minutes or until the glaze sets.
Remove the pan from the grill and serve with extra glaze for dipping
